Cappuccino Cheesecake with Fudge Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 1/2 cups reduced-fat chocolate wafer crumbs (about 50 cookies) |
3 tablespoons butter or stick margarine, melted |
2 tablespoons sugar |
cooking spray |
1 cup sugar |
3 tablespoons all-purpose flour |
2 (8-ounce) blocks fat-free cream cheese |
2 (8-ounce) blocks 1/3-less-fat cream cheese |
2 large eggs |
2 large egg whites |
2 tablespoons instant espresso or 1/4 cup instant coffee granules |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
1 1/2 cups fat-free hot fudge topping, divided |
Directions:
1. Preheat oven to 325°.
2. Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes; cool on a wire rack.
3. Preheat oven to 450°.
4. Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, 1 at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife. Bake at 450° for 10 minutes. Reduce oven temperature to 250° (do not remove cheesecake from oven); bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.
5. Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.
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